Iberico Pork Presa Steak with Rutabaga Puree, Sauteed Greens, Blistered Cherry Tomatoes, Charred Pearl Onions, Crispy Brussels Sprout Leaves, Marshmallow Fluff, Chimichurri
Recipe courtesy of Matt Hinkle, Executive Chef, The Athletic Club of Columbus (Ohio)
Ingredients
- Ingredients for the Pork Marinade:
- green onions - 1 bunch
- garlic - 3 cloves
- bay leaf - 1 ea.
- habanero - 1/2 ea.
- dried thyme - 1/2 tsp.
- apple cider vinegar - 2 Tbsps.
- garlic powder - 1/2 tsp.
- onion powder - 1/2 tsp.
- smoked paprika - 1/2 tsp.
- Ingredients for the Rutabaga Puree:
- rutabaga - 1 ea., large, medium dice
- carrots - 2 ea., medium dice
- yellow onion - 1 ea., medium dice
- garlic - 1 clove, smashed
- milk - as needed
- turmeric - 1 tsp.
- Ingredients for the Sauteed Greens:
- swiss chard - 1/2 cup (1/2-inch ribbons)
- kale - 1/2 cup (1/2-inch ribbons)
- garlic - 1/2 tsp., minced
- shallots - 1/2 tsp., minced
- olive oil - 1 tsp.
- white wine - as needed
- Ingredients for the Blistered Cherry Tomatoes:
- cherry tomatoes - 4 ea.
- olive oil - to coat
- salt - to taste
- pepper - to taste
- Ingredients for the Apple Cider Marshmallow Fluff:
- water - 1/3 cup
- sugar - 1 1/2 cups
- corn syrup - 1 1/2 cups
- egg whites - 6 ea.
- cream of tartar - 1 tsp.
- vanilla extract - 2 tsps.
- apple cider reduction - 2 Tbsps.
- Ingredients for the Chimichurri:
- herb blend - 1/2 cup, chopped (I use parsley, thyme and oregano.)
- shallots - 1 Tbsp., minced
- garlic - 1 Tbsp., minced
- olive oil - 1/4 cup
- red wine vinegar - 1 Tbsp.
- salt - to taste
- pepper - to taste
Instructions
Procedure for the Pork Marinade:
- Put all ingredients into a food processor and blend until it comes together.
- Coat the pork with the marinade and let sit overnight if possible.
Procedure for the Rutabaga Puree:
- Sweat onions and garlic until translucent, then add rutabaga and carrots.
- Cover with milk and cook until tender.
- Strain off the milk and put the rutabaga mixture into the Vitamix and add the turmeric.
- Blend until smooth and pass through a sieve.
- Season with salt and white pepper.
Procedure for the Sauteed Greens:
- Sauté the greens with the garlic and shallots.
- Season with salt and pepper. Add the white wine to deglaze.
Procedure for the Blistered Cherry Tomatoes:
- Place tomatoes on sizzle platter and roast in a 500°F oven for 5 minutes or until the skins bust.
Chef's note: For the pearl onions, I use the same method as the tomatoes and leave them in for 10-12 minutes.
Procedure for the Apple Cider Marshmallow Fluff:
- Place the water, sugar and corn syrup in a saucepan with a candy thermometer and heat until 240°F.
- Place the egg whites and cream of tartar into the mixer and start whipping when the liquid gets to 225°F.
- Once at 240 degrees, slowly pour the hot mixture into the egg whites and add the vanilla extract. Keep whisking on low until warm.
Chef's note: I reserved 1 cup of the marshmallow fluff and folded in the 2 Tbsps. apple cider reduction. The rest of the marshmallow fluff, I gave to my Pastry Chef to utilize.
Procedure for the Chimichurri:
- Mix all ingredients together in a small bowl.
